Wednesday, July 29, 2009

Lamb Shawarma or East meet Easter

Mixed a couple of regions to make this masterpiece. I marinated the lamb for a little over 24 hours in a mix of vinegar, cumin, garlic, turmeric, cayenne, black pepper, white pepper, salt and a dash of cinnamon. I wrapped the lamb in tinfoil and put in the over for two hours at about 375. Added a home made yogurt sauce with honey, fresh dill, vinegar, garlic and a couple globs of chili garlic sauce. (The one with the rooster.) Fresh cucumber and tomato with feta. A seriously delicious shawarma meat that remind me of the ones we used to eat in Granada, Spain after a hefty night of drinking.

1 comment:

Tanya Patrice said...

Looks absolutely delish!